I'm very happy to announce that as from the 21st May I will be teaching in Greystones again!
I love my sunny kitchen, the set up is perfect for small groups to gather around the island to watch, chat and ask questions whilst I cook.
The classes will be informal, packed full of the kind of food I adore to prepare and eat.
We normally kick off at 11am and run through until 1.30pm or so. After the morning's demo we enjoy the food that has been prepared with a glass of wine for those so inclined or whoever took the DART!
I charge €60 per class or €50 if you book two or more.
I can take private bookings too of course, just give me a call.
For hands on classes I take up to 6 people - the cost for a 4 hour class being €140
To kick off proceedings I have a class on Saturday May 21st celebrating all the great summer ingredients becoming available at this time, my favorite being new season asparagus.
Call me to book a place.
Check my website for directions http://www.gastromonique.com/
Wednesday, 20 April 2011
Tales from Cork
I'm just back from a few days in East Cork, home to so many wonderful foodie people, places and things.
I visited Frank Hederman at his Belvelly Smokehouse and sampled his delicious eel, salmon and mussels. Frank's a great man for the chat so we swapped lots of culinary tales and then made our way over to Kinsale for a spot of early supper at Fishy Fishy Cafe.
I bumped into Donal Skehan, who is Irelands next big thing in a gastronomic way, his new book is out imminently and his TV show is ready for the off in May, I wish him lots of luck with it all. He is a complete charmer.
The wild garlic is growing everywhere there but also to be found aplenty in Wicklow, so do go picking and make some pesto or just toss in a pan with some olive oil a squeeze of lemon juice and some black pepper, delicious with a piece of fish or in an omelette.
Wild Garlic Pesto
50g wild garlic leaves
25g pinenuts
1 clove garlic, peeled and crushed
150ml olive oil
40g freshly grated Parmesan (Parmigiano Reggiano)
salt and sugar to taste
Whizz the wild garlic, pine kernels, garlic and olive oil in a food processor or pound in a pestle and mortar. Remove to a bowl and fold in the finely grated Parmesan cheese. Taste and season. Store in a sterilized covered jar in the fridge.
I visited Frank Hederman at his Belvelly Smokehouse and sampled his delicious eel, salmon and mussels. Frank's a great man for the chat so we swapped lots of culinary tales and then made our way over to Kinsale for a spot of early supper at Fishy Fishy Cafe.
I bumped into Donal Skehan, who is Irelands next big thing in a gastronomic way, his new book is out imminently and his TV show is ready for the off in May, I wish him lots of luck with it all. He is a complete charmer.
The wild garlic is growing everywhere there but also to be found aplenty in Wicklow, so do go picking and make some pesto or just toss in a pan with some olive oil a squeeze of lemon juice and some black pepper, delicious with a piece of fish or in an omelette.
Wild Garlic Pesto
50g wild garlic leaves
25g pinenuts
1 clove garlic, peeled and crushed
150ml olive oil
40g freshly grated Parmesan (Parmigiano Reggiano)
salt and sugar to taste
Whizz the wild garlic, pine kernels, garlic and olive oil in a food processor or pound in a pestle and mortar. Remove to a bowl and fold in the finely grated Parmesan cheese. Taste and season. Store in a sterilized covered jar in the fridge.
Subscribe to:
Comments (Atom)